Then, add the ice, and blend again until the mixture is smooth and frosty. And sea salt – For the rim of your glass.įind the complete recipe with measurements below.Īdd the frozen mango, lime juice, tequila, and Cointreau to a high-speed blender, and blend until smooth.Ice – It dilutes the margarita and makes it extra-frosty and cold.Cointreau – It adds sweetness and a hint of orange flavor.Tequila – Use whatever silver tequila you like best.Lime juice – A margarita essential! It makes this cocktail zingy and bright.Store bought frozen mango chunks work here too. If that sounds like a hassle, though, don’t worry. I like to buy these fresh mangoes at the store and peel, dice, and freeze them myself. Frozen mango, of course! I’m obsessed with Champagne or Ataulfo mangoes (pictured above) because they have a really sweet flavor and creamy texture.Here’s what you’ll need to make this frozen mango margarita: Make it for Cinco de Mayo this week, or on any day you’re craving a fun, fresh drink.
It’s smooth, bright, and just the right amount of sweet. Once you try it, you’ll never make a mango margarita any other way. Instead of using mango juice or added sweeteners, I blend up frozen mango to create its thick texture and sweet, tangy flavor. Just toss 5 ingredients into the blender, puree until smooth, and enjoy! Yep, making this frozen mango margarita recipe is as simple as that.Īnother great thing about this recipe? It’s all about the mango. It’s finally warming up in Chicago, so we’re cooling off with this mango margarita! To me, it’s the perfect warm weather drink – frosty, refreshing, and blissfully easy to make.
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